Wednesday, February 29, 2012

Garlic Teriyaki Edamame

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I like keeping healthy snacks on hand so that there's something quick to nosh on if we get hungry during the day. Edamame is a new favorite in our house, but we usually just steam it and eat it plain. I decided to spruce it up a little bit to add some flavor. Having them plain is always a great option, but this garlic teriyaki mixture was great. It made them even more enjoyable!

Public Service Announcement: If you've never had edamame before, don't be like me. You don't eat the outer layer of skin. It's tough and stringy and you will be embarrassed if you try to eat it in front of edamame connoisseurs. Trust me. What you do eat is what's inside. Ahh, there's the trick! So you pop the little beans out and go to town. There's my helpful trick of the day. Enjoy!

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  • 1/4 cup water
  • 3 tsp. garlic, minced
  • 1 (12 oz.) package frozen edamame in the pod
  • 1/4 cup teriyaki sauce
  • 2 packets Splenda
  • 2 tbsp. rice vinegar
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. sesame seeds
Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 3 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, sugar, vinegar, and red pepper flakes. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.

Source: Adapted from All Recipes

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